Cheesy Chicken Potato Nests are crispy shredded potato cups filled with tender chicken, garlic, onion, sour cream, mozzarella, cheddar, and herbs for an easy baked dinner or appetizer.
Ingredients
Scale
4 medium potatoes, peeled and shredded
2 cups cooked chicken breast, diced or shredded
1 small onion, finely chopped
2 garlic cloves, minced
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 tablespoons sour cream
1 egg
2 tablespoons all-purpose flour
2 tablespoons olive oil or melted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon chopped chives or parsley, for garnish
Instructions
Preheat the oven to 375°F or 190°C. Grease a standard muffin tin well or lightly coat it with nonstick spray.
Place the shredded potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Transfer the squeezed potatoes to a large bowl and mix with the egg, flour, olive oil or melted butter, half of the salt, and a little black pepper until evenly combined.
In another bowl, combine the cooked chicken, chopped onion, minced garlic, sour cream, mozzarella cheese, cheddar cheese, paprika, and the remaining salt and pepper.
Mix the chicken filling until it looks creamy, thick, and evenly combined.
Divide the potato mixture among the muffin cups and press it firmly into the bottom and up the sides of each cup to create nest shapes.
Spoon the chicken filling into each potato nest and press it gently into the center.
Add a little extra cheese on top if desired.
Bake for 30 to 35 minutes, or until the potato edges are golden brown and crispy and the cheese is melted and bubbly.
Let the nests rest in the muffin tin for 5 minutes before removing them.
Gently loosen the edges, remove the nests from the pan, garnish with chopped chives or parsley, and serve warm.
Notes
Squeeze the shredded potatoes very dry before mixing to help the nests bake crispy instead of soft.
Use cooked chicken breast or rotisserie chicken to make the recipe faster.
Grease the muffin tin well so the potato nests release cleanly after baking.
Press the potato mixture firmly into the muffin cups so the nests hold their shape.
Do not make the potato walls too thin, or they may break when removed from the pan.
Use mozzarella for stretch and cheddar for rich cheesy flavor.
Add a small amount of Parmesan, dried herbs, or onion powder to the potato mixture for extra flavor.
Let the nests rest for 5 minutes before removing them so they firm up.
Serve hot for the best cheese pull and crispy potato texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer to keep the potato edges crispy.
Freeze baked nests after cooling, then reheat in the oven or air fryer for best results.
